Recipe: Fermented Jicama Kohlrabi Carrot Slaw

Fermentation under way! I am making this cultured vegetables slaw again and paying attention to details. I made a version of this slaw a few weeks ago and was so delicious I decided make the prep a bit less random (smile). I also am incorporating an addition that I learned about on a podcast (reference included below).

A couple of the ingredients are not common.

Here are resources to learn about jicama and kohlrabi:

Jicama – The Best Ways to Cut It, Cook It, and Eat It

Everything You Should Know About Kohlrabi

My Recipe: Fermented Jicama Kohlrabi Carrot Slaw

Ingredients

1 jicama – about 500 grams coarsely grated jicama
2 carrots – about 120 grams of coarsely grated carrots
3 kohlrabi – about 400 grams of coarsely grated kohlrabi
Sea salt – 10 to 15 grams (2 to 3 teaspoons)
Ocean Plant Extract – contents of 1 capsule
Ancient Earth Minerals – contents of 1 capsule

Directions

Peel and coarsely grate the jicama, carrots and kohlrabi and place in a large bowl. Sprinkle salt over vegetables and mix lightly with your hands. Set aside for about 15 minutes. This step in necessary to allow the vegetables to create their own brine as the salt will draw out water. In the meantime, gather your supplies. I give my jars, weights and air locks a light rinse.

Next, sprinkle the contents of the capsules over the vegetables. Mix into the vegetables with your hand, lightly tossing and gently squeezing to help liberate fluids from the vegetables.

Place a handful of the mixture into each jar, pressing gently to remove air. Continue to add handful to each jar pressing gently after each addition. Remove small pieces that may have gotten stuck to the sides before putting the weight into the jar. With your weight in place, press down firmly to liberate enough liquid to cover the vegetables completely. I get enough to cover the weight as well. Place your air lock (if using) and close the container.

Place the jars out of direct sunlight and allow to ferment. I like to check every couple of days and look for the happy bubbles that the bacteria create. Using the Pickle Pipe air lock I also observe that a small amount of stretch in the top from the carbon dioxide created by the healthy bacteria doing their thing. After 7 or 8 days, remove the airlock and weight, screw on the regular mason jar top and move to the refrigerator.

My Supplies

Ball Wide Mouth Pint and Half Glass Mason Jars with Lids and Bands, 24-Ounces – Any jar with a lid can be used. I like the size and volume of these jars. The wide mouth comes up all the way to the top and my hand can fit inside the jar which is helpful for compressing vegetables and cleaning.

Pickle Pebble Glass Weights – You can make cultured vegetables without special weights. The process of making cultured vegetables includes using the right amount of salt and keeping the vegetables submerged during the fermentation period to keep out air (oxygen). I have used the core of a cabbage, folded cabbage leaves and a smaller glass jar. Other ideas:

Are Fermentation Weights Your Best Option

Keeping Ferments Below The Brine

DIY Fermentation Weights

Pickle Pipe Air Lock – You can make cultured vegetables without a special air lock. The recommendation is to periodically burp your container if it is sealed or use an unsealed container covered securely with a cloth.

Mason Jar Fermentation Done Right

What Is A Fermentation Airlock And Should I Use One?

Fermentation Lids and Jar Airlock Systems: Do They Help?

Body Ecology Ocean Plant Extract and Ancient Earth Minerals – These additions were inspired by a Cultured Food Life podcast. I purchased them from the Body Ecology website. Another option may be to try adding Maine Coast Sea Vegetables Dulse Granules

Podcast Episode 149 My Favorite Cultured Vegetable Recipe

Favorite Cultured Vegetable Recipe

Salt – I enjoy Eden Foods Fine Sea Salt. I purchase this product from iHerb.

More to come…..